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Posts Tagged ‘Blue Ledge Farm’

Consider Bardwell Farm

Consider Bardwell Farm

Four years ago, when I first moved from New York to the Boston-area, I can only describe it as a collision of worlds. Although the change of pace is less noticeable for some, it took me extra time to adjust to the relatively gentle mobility of Beantown as compared to that of the Big Apple.

After finding work at Formaggio Kitchen, and as I established a comfort zone with my newly adopted environment, I was given the opportunity through the shop to visit a series of farms in western Vermont. I had never traveled that far north in the United States before, so I jumped at the opportunity.

The trip offered a wonderful introduction to a region extremely diverse in sights, flavors and experiences. Growing up, my grandparents would seek solace from the city life in the mountains of central New York but, as a child, I never appreciated the clarity that environment could impart.

My fellow staffers and I visited three farms on our trip: Consider Bardwell, Twig Farm, and Blue Ledge. During our visit, Twig Farm’s owner and veteran Formaggio Kitchen cheesemonger, Michael Lee, gave a simple, yet nuanced perception of his art. He posited that cheese bears a striking similarity to bones; dependent as they are upon the bonding of calcium and on moisture levels during cooking, curds can be molded into a soft and pliable cheese, or a firmer, more crumble-prone cheese. Michael’s analogy became a sort of leitmotif to reflect upon as we visited other farms in this unspoiled terrain. Each cheesemaker gives life to a different bone in their “body” of a repertoire, and each farm was its own sort of self-sustaining organism or ecosystem.

With the Goats at Twig Farm

With the Goats at Twig Farm

The final, striking aspect of our trip was the use of the honor system, and the collective bartering between farms that eliminates any sense of competition. Cheesemaker Hannah Sessions of Blue Ledge Farm explained that this is a byproduct of the comparative youth of artisan American cheese production, married with the fact that there is still plenty of business for everyone involved.

The sense of place and charge that each of the farms we visited has with their land and livestock is extraordinary. I believe that it is safe to say that this region will continue to serve as a large, untainted sandbox for artisan cheesemakers to create their own corpus and a place where natural city-dwellers like myself can learn to appreciate a different kind of order for many years to come!

Photos by: Kim Beaty

Marino Pawlowski is a romance linguist, enchanting dinner guest, and a cheesemonger and buyer at Formaggio Kitchen Cambridge .

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Thanksgiving Cheese Spread

We love Thanksgiving. It may mean a variety of things to a variety of people but there are many common threads – turkey, family, friends, cranberries, football, a full stomach and, in many cases, an afternoon nap or walk. This year, we checked in with our domestic cheese buyer, Tripp, who has put together a wonderful Thanksgiving cheese board, incorporating a cross-section of milk types and textures. He draws on some old favorites but also includes a couple of newer cheeses that we think are destined to become classics in their own right! (more…)

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Lake's Edge - Blue Ledge Farm

Lake’s Edge – Blue Ledge Farm

Celebrate Independence Day with a cheese plate that is “Made in the USA!” Tripp, domestic cheese buyer in our Cambridge shop, is recommending four cheeses for this July 4th (“four for the fourth!”). All of the cheeses hail from Vermont and represent varying textures, styles and milk types. Whether you try one or all of these cheeses, we think you’ll be as impressed with what is happening on the American cheese scene as we are! (more…)

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Brosé: [broh-zey–noun a pink wine enjoyed with friends.

Rosé Wine Tasting in Progress

‘Tis the season… to drink pink, of course! Everyone and anyone who knows me, knows that once spring has sprung and things are starting to blossom and turn green, all I’m thinking is pink.

The rosé wine display at Formaggio Kitchen

The rosé wine display at Formaggio Kitchen

I wait all year for this season to arrive and look forward to the array of rose-colored bottles that appears on the table at our Cambridge location. So, when a fellow monger asked me to write a little something about rosé for the Formaggio Kitchen blog, I figured it was the perfect excuse to revisit some old favorites while trying some new pinks too! (more…)

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